Description
A quick and flavorful dish combining tender beef and fresh broccoli in a savory sauce, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb flank steak
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional)
- 1/2 cup chicken stock
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
- 1 head broccoli (cut to bite-size florets)
- 1 tablespoon peanut oil
- 3 garlic cloves (minced)
- 2 teaspoons ginger (minced)
Instructions
- Slice the beef against the grain into 0.5 cm thick slices or 1-cm sticks. Transfer to a small bowl.
- Add soy sauce, peanut oil, and cornstarch. Mix well by hand until all the slices are coated.
- Marinate the beef for 10 minutes while preparing the other ingredients.
- In a medium bowl, combine all the ingredients for the sauce and mix well.
- In a large nonstick skillet, add 1/4 cup water over medium-high heat until it begins to boil. Add the broccoli and cover. Steam until tender, about 1 minute. Transfer the broccoli to a plate and wipe the pan if necessary.
- Add oil to the skillet and heat over medium-high until hot. Spread the steak in a single layer and cook without touching for 30 seconds or until browned. Flip and cook the other side for a few seconds. Stir until lightly charred, keeping the inside pink.
- Add garlic and ginger to the skillet. Stir to release their flavors.
- Return the broccoli to the pan. Stir the sauce again and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
- Transfer to a plate and serve hot.
Notes
Serve hot over steamed rice or noodles. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Chinese, Beef, Broccoli, Stir-fry, Quick Dinner